This is the only smoked turkey recipe you’ll ever need. The turkey brine is so good that this is still the best turkey you’ll ever try, even if you roast it in the oven.
I’m not quite sure how to introduce this recipe. I might begin with the story of how the Godfather tried to make a smoked turkey many years ago, long before he was the Godfather. He wanted an amazing turkey without a deep fryer or running our not-so-awesome-at-the-time base housing oven.
Or I could talk about how my father-in-law, who used to be a butcher, loved this recipe so much that he made his own version of it. This is how he now makes turkey.
I could show you our California kitchen from one year when we had friends over for Thanksgiving. Two of our guests are grabbing turkey leftovers and shoving each other over the kitchen sink to get one more bite in after a HUGE meal.
My mother “doesn’t eat breast meat” because it’s too dry. She told my husband she thought the breast meat from this turkey was dark meat. It was so juicy and flavorful.
I could also just post a picture of Dolce jumping around and “guarding” the grill while the turkey cooks. Later waiting in excited anticipation by the table for the soft-hearted to give her treats.
I really can’t pick a story though. Since he’s been making this recipe for years, they all mix together like pictures in a slideshow. And maybe that’s what really makes it such a great recipe.
The secret is in the brine, prepared a day before smoking the turkey. It’s so incredibly flavorful, we haven’t used gravy or any additional seasonings. I hope you’ll give this brine recipe a try, and smoke the bird if you can. I promise it will be one of the most incredible turkeys you’ve ever had.
The Godfather wrote up the recipe below for you. We both hope you’ll enjoy this easy smoked turkey recipe this holiday season. <3.
As Thanksgiving approaches, turkey takes center stage. For many families, oven roasted turkey is a tradition. But if you’re looking to shake up your holiday bird routine, smoking a turkey with mesquite wood is a fantastic option. The mesquite imparts a rich, woodsy flavor that perfectly complements the turkey. With the right technique, you can make a juicy, tender, smoke-infused turkey that will be the talk of your Thanksgiving table. In this article, I’ll share my tips for making mesquite smoked turkey along with some dynamite recipe ideas. Let’s get smoking!
Why Mesquite for Smoking Turkey?
There are lots of wood options for smoking – hickory, apple, cherry, etc. So why choose mesquite for turkey? Here are some of the benefits of mesquite smoke:
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Strong Bold Flavor – Mesquite has an intense woodsy flavor that comes through beautifully with mild meats like turkey or chicken. The assertive smokiness pairs wonderfully with the delicate flavor of turkey.
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Southwestern Flair – Mesquite smoke lends a subtle Southwestern essence to dishes It’s very popular in Mexican cuisine and barbecue. Mesquite turkey fits right in for a Tex-Mex style Thanksgiving feast.
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Heat Resistance – Mesquite burns hotter than many smoking woods, so it’s perfect for the high heat needed to thoroughly cook a large turkey. The mesquite smoke flavor will come through even at higher temperatures.
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Traditional Choice – Mesquite is a very traditional smoking wood for grilling and barbecue. It’s been used for ages to smoke meat in Mexican cooking. Staying true to custom, mesquite smoking brings authentic flavor.
Step-By-Step Guide to Smoked Mesquite Turkey
Smoking a turkey requires more time and technique than roasting, but it’s worth the effort. Follow these steps for tender, juicy mesquite smoked turkey
1. Brine the Bird
Soaking the turkey in a saltwater brine ensures it stays incredibly moist and well-seasoned, even after hours of smoking. Make a simple brine with 1 cup salt per gallon of water. Submerge the turkey and brine overnight.
2. Prepare the Mesquite
Use chunks of mesquite wood rather than chips. The chunks provide more consistent smoke for the long turkey smoking time. Soak the chunks in water for at least 30 minutes before adding to the smoker.
3. Heat the Smoker
Bring the smoker up to 300-325°F. This higher temperature helps the turkey cook through while still absorbing smoke flavor. Places chunks of drained mesquite over the hot coals or wood chip box.
4. Smoke the Turkey
Remove turkey from brine and pat dry. Rub the skin with olive oil and generously season inside and out with salt, pepper and other spices if desired. Place turkey on the smoker rack breast side up and insert a digital meat thermometer into the thickest part of the breast, not touching bone.
5. Monitor Temperature
Maintain a steady 300°F smoker temperature. The turkey will need to smoke until it reaches an internal temperature of 165°F. This usually takes 8-10 hours for a 12-15 lb. turkey. Replenish mesquite chunks as needed to keep smoke going.
6. Rest and Carve
Once the turkey reaches 165°F, remove it from the smoker. Tent loosely with foil and let rest 30 minutes before carving. This allows juices to reabsorb for maximum moistness.
7. Enjoy Your Smoky Bird!
Slice up the tender, juicy mesquite smoked turkey and get ready for rave reviews! It will have a beautiful burnished brown exterior with meat that is moist and filled with rich, woodsy flavor.
Mesquite Turkey Recipes to Try
Plain mesquite smoked turkey is fantastic, but you can also kick things up a notch with rubs, injections and sauces. Here are some favorite recipe ideas:
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Southwestern Rub – Rub down turkey with spices like chili powder, cumin, garlic powder, cayenne and brown sugar before smoking.
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Citrus-Herb Brine – Infuse the brine with lemon, lime, orange and herbs like rosemary, sage and thyme.
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Bacon-Wrapped – Weave bacon slices over the breast and thighs for added flavor and moisture.
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Tequila Lime Injection – Inject turkey with a mixture of tequila, lime juice, cilantro and chili powder.
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Chipotle Bourbon Glaze – Brush turkey with a sauce of bourbon, maple syrup and chipotle peppers during last 30 minutes of smoking.
Make This Thanksgiving Memorable
Take your turkey to the next level this Thanksgiving with the rich flavor of mesquite smoking. It adds a depth and nuance of taste that oven roasting just can’t touch. With a few simple tips, you’ll have professional-quality smoked turkey the whole family will rave about. So fire up your smoker and make this holiday feast one to truly remember with juicy, mesquite-infused turkey!
The Godfather’s Turkey RecipeYield:
Our brine recipe and smoking method for our Thanksgiving turkey have been perfected over more than a decade. The result is a juicy, flavorful bird that everyone loves. You may also use the brine for a roasted bird if you dont have a grill to smoke.
- 3/4 cups kosher salt
- 1 cup Kentucky bourbon
- 1 cup orange juice, no pulp
- 1/2 cup brown sugar
- 1/4 cup garlic powder
- 2 tbsp ground black pepper
- 2 tbsp paprika
- 1 tbsp ground ginger
- 1 lbs turkey, 10 to 14
- 1 quart of wood chips, preferably mesquite
- 2 disposable aluminum trays
- 1 box of aluminum foil
- 1 tbsp olive oil
- 1 charcoal grill that’s big enough to fit the turkey and an aluminum tray next to each other
- In a small pot with water, add the kosher salt. Stir the water in the pot while it’s hot until the salt is gone. Allow the water in the pot to cool.
- Put all the ingredients (except the turkey) into a 12-quart (three-gallon) bucket.
- Pour the salt and water mix out of the pot, and add enough water to the ingredients so that you can stir and mix them. During the brine process, not all of the ingredients will dissolve in the water.
- Ensure the turkey is thawed and all gizzards are removed. Place the turkey in the bucket breast-side down.
- Continue filling the bucket with water. The turkey doesn’t have to be completely submerged, but the brine needs to be able to get into the bird’s body.
- Put the bucket in the fridge and leave it there for 24 hours.
- Put the wood chips in the aluminum tray to set up the grill. Pour one shot of bourbon over the wood chips if you don’t have mesquite chips. Put enough water in the aluminum tray so that most of the wood chips float to the top.
- Pick the side where the charcoal will go right under the side where the turkey will be sitting. To make the convection work, there can’t be any charcoal under the side where the aluminum tray will sit. To get the most space below the grill, make sure the space between the charcoal is as low as it can be. Ensure all vents are no more than half-closed.
- Turn on the grill and put the aluminum tray on it.
- When the grill is hot, take the turkey out of the bucket and put it on it breast-side up. Brush the olive oil on the turkey skin right away to get that crisp brown color.
- Close the lid on the grill. Check on the turkey after one hour. Add more charcoal as needed. Add more water to the aluminum tray if needed.
- Use a meat thermometer to make sure the turkey is at least 165 degrees Fahrenheit after two hours. Take the turkey off the grill when it reaches that temperature.
- Put the turkey on the second aluminum tray right away and cover it with foil. Let it rest for 30 minutes.
- Remove the foil cover and enjoy.
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Mesquite Smoked Turkey
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